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To make chocolate hazelnut meringues, beat together 4 egg whites and 1/2 teaspoon cream of tartar until a foamy texture forms. Slowly beat in 2 tablespoons sugar, 1 tablespoon at a time, until the mixture forms soft peaks. Turn the mixer up to high, and gradually stir in 6 tablespoons sugar, 1/2 cup powdered sugar and 2 tablespoons unsweetened cocoa powder. Beat the mixture for two to four minutes or until the sugar dissolves and firm peaks form. Gently stir in 1/2 cup finely chopped hazelnuts.

Use a decorating bag with a big open star tip to pipe the meringues onto cookie sheets lined with parchment paper. Bake the meringues at 225 degrees Fahrenheit for an hour and 35 minutes. Turn the oven off, but leave the meringues in the closed oven for two additional hours.

For the chocolate mousse, melt together 8 1-ounce squares semisweet chocolate, 1/4 cup water and 2 tablespoons butter in a microwave or double boiler. While the chocolate cools, whisk together 3 egg yolks, 2 tablespoons sugar and 1/4 cup water in a saucepan. Cook the egg mixture over low heat for one to two minutes, remove from the heat, and whisk in the chocolate. Add in 1 1/4 cup whipped cream after the mixture cools down, and refrigerate the mousse for at least four hours.